Autumn Washoku Recipe : Bowl of Simmered Green Eggplant and Mushrooms : SHUNGATE
A classic dish prepared with ichiban dashi. The key is to use eggplant, which absorbs the flavor well.
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Ingredients
- Eggplant１/2
- Shimeji mushrooms20g
- Oyster mushrooms20g
- Enoki mushrooms20g
- Shiitake mushrooms20g
- Japanese parsley4 sprigs
- Oil for deep frying As desired
- Ichiban dashi (bonito and kelp dashi combined)300cc
- Light soy sauce2 teaspoons
- Salt As needed
- Black pepper As needed
- Ichiban dashi180㏄
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